"Lightly sweet pancakes with a hint of peanut butter and little chunks of banana. Flavorful enough that you don't even need the syrup. Makes little pancakes that are easy for little fingers to pick up and dunk in syrup, or cut into pieces for littler ones. Add more or less milk to make thicker or thinner pancakes. Makes enough for Mom and a few small kids." — Toby's Mom
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1 1/4 teaspoons
creamy peanut butter
1 1/2 cups
banana, peeled and chopped
These are tasty, but we prepared: the batter is atypical. We followed the directions and found ourselves with a very soupy batter thinking, "this can't be right at all." It simply didn't look like anything that could turn into a pancake. But we decided to try out one small one, just to see how it cooked up, and amazingly, it did turn into a pancake. We did end up adding an extra tablespoon or two of flour to thicken it up slightly, but our advice is still to not get too freaked out by a very thin batter.
The mixture was bland, and the peanut butter flavor was barely there. However, once I added a bit of cinnamon to the batter, the pancakes had a bit more flavor. I also recommend mashing the bananas for the batter; it made it easier for the pancake to cool well on both sides.
Very nice recipe..I substituted wheat flour for white and still turned out nice. Will make again soon.
These were very delicious!! I only had about 3/4 cup of flour so i used 1/4 cup of whole wheat flour and they turned out fantastic. I'm going to try them again using just the wheat flour. I also added another half of a banana and used the other half as a garnish. As the inscription says, they are so yummy, you do not need syrup. Thanks for this recipes!!! KUDOS!
This recipe is easy and cooks up well. I personally add extra vanilla, banana, brown suagr. The recipe masde nice pancake and very moist.
I used whole wheat graham flour and these were good. I think I should have chopped the bananas smaller, but it was nice to get pockets of banana burst flavor! Needed to cook long to get totally done, and the batter was thin, but it cooked up just fine. The PB flavor was just enough, and there were flavor pockets of it too - yum.
I thought that the peanut butter over powered the banana. Next time I would use a litle less peanut butter, and maybe a litle more banana. I also added a 2 T. more of flour to thicken up the batter. You don't need too much syrup on these!!
I read through the reviews as usual. I read that they did not have a strong enough peanut flavor, then I read that it had an overpowering peanut flavor. However, I found this recipe to be a perfect balance. My husband said they were the best pancakes he had ever had. I served mine topped with some warm, homemade applesauce.
I doubled the recipe, with the only variance being that I added a little extra salt to make up for the lack of it in my natural peanut butter, added a little extra vanilla, and substituted whole wheat flour for half of the all purpose.
Cutting the peanut butter into the dry ingredients was a clever method of incorporating it evenly. Although some reviewers suggested mashing the banana, I am glad I chose to chop them into extra small pieces as more per the recipe. The little bites of banana added some bursts of moist, flavorful goodness that made for a nice contrast with the peanut flavored pancake.
I had no issues with it seeming too watery nor did the banana chunks sink to the bottom as another reviewer mentioned.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana and Peanut Butter Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 93
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